For this recipe, one spaghetti squash can be used for two servings.
1 medium spaghetti squash, cut in half lengthwise, seeds and pulp removed
2 teaspoons olive oil
1 cup chopped zucchini
1 small red onion, diced (~3/4 cup)
1½ cups or 1 can black beans, rinsed and drained
¾ teaspoon cumin
¾ teaspoon chili powder
¼ teaspoon garlic powder
salt and pepper
½ cup shredded sharp cheddar cheese
⅓ cup chopped cilantro
½ cup fresh pico de gallo or salsa
sour cream (or sub plain Greek yogurt)
avocado or guacamole
Preheat oven to 375 degrees. Line a cookie sheet with foil sprayed with cooking spray. Place spaghetti squash halves cut side down on cookie sheet. Bake for ~30-35 minutes until tender. Let cool (this step can be done in advance).
In a large non stick skillet, heat 2 teaspoons of olive oil on medium heat. Add onions, then zucchini and sauté for ~6 minutes. Season with salt and pepper. Add black beans, cumin, chili powder and garlic powder. Stir to combine. --> Note: You can add other extra veggies you have in your fridge that you want to use up here!
Using a spoon scoop out the strands of spaghetti squash and add to the bean mixture. Stir well to combine. Taste for additional seasoning if needed.
Divide mixture back into the 2 spaghetti squash shells. Top each with ~1/4 cup shredded cheddar cheese. Turn on broiler, place spaghetti squash bake on cookie sheet and broil for ~2 minutes or until cheese is melted. Top with fresh salsa, sour cream, chopped cilantro and avocado or guacamole.
Recipe adapted from: http://www.nutritiouseats.com/black-bean-and-veggie-stuffed-spaghetti-squash/